One day a couple of friends and me got the idea of espresso jelly. We all like to drink espresso (or moka or whatever the correct term for this kind of "coffee" is (see the coffee pot in the images below)) and found the idea of a brown jelly with intense coffee taste smeared on the morning bread rolls quite amusing.
- Gelling sugar with a fruit-sugar relation of 2:1 (in this case espresso-sugar relation).
Other terms for gelling sugar:
- Sugar with pectin
- Jam sugar (British)
- Jelly sugar (US)
- Aspic sugar
See Wikipedia - gelling sugar
- Sugar (optional)
|Variant 1||250 g||375 ml||-||variant tends to get a bit more liquid / syrup-like. Qualified as ice cream topping ;-)|
|Variant 2||250 g||300 ml||1 Tablespoon||Firm jelly. You may want to leave the additional sugar out. Tries to resist the bread-roll-distribution.|
- Variant 1 corresponds to the instructions of the gelling sugar.
- As the comment in variant 2 states, to get a firm jelly - use less espresso and maybe add an additional spoon of sugar.
The following pictures show variant 2.
300ml Espresso (~3 Times of cooking with the used pot ;-))